Berry Buckwheat Pancake Recipe

Make your morning pancakes better for you by switching out half the flour for buckwheat. Not only does buckwheat add nutty flavor and a decent dose of fiber, it also promotes heart health by keeping cholesterol and blood pressure in check. And the phytonutrient-rich grain plays a role in controlling blood sugar, so you won’t crash before lunchtime. A generous pile of fresh, juicy berries is all you’ll need to sweeten the deal.

Preparation

In a large bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.

Place a nonstick frying pan or griddle over medium heat. Once hot, spoon a 1/2 cup of pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Flip and cook until the bottom is browned and the pancake is cooked through, 1 minute longer. Repeat with the remaining pancake batter.

Transfer the pancakes to individual plates, two per serving. Top each with berries and serve immediately.